Page 49 - Foodservice Magazine October 2018

RECIPE
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DARK CHOCOLATE G A N A C H E
50 g Nestlé Continental bitter kibble
50 g cream
M E T H O D Combine the ingredients in a glass bowl and place over a bain-marie until melted. Gently stir and set aside for serving.
SPUN SUGAR
100 g sugar 20 ml water
M E T H O D Combinethesugar and water in a small saucepan andmakeacaramel,allowtocool until you can work with it. Spin it with a tablespoon around a cylinder shape and allow to cool before carefully sliding it off.
STRAWBERRY COULIS
1 punnet strawberries 50 g sugar
5 pink peppercorns
M E T H O D Put the strawberries and sugar in
a saucepan, then add the peppercorns. Boil and blitz the mixture, then put through a sieve. Set aside for serving.
WHITE CHOCOLATE G A N A C H E
50 g Nestlé Arctic buttons 50 g cream
M E T H O D Combine the ingredients in a glass bowl and place over a bain-marie until melted. Gently stir and set aside for serving.
Jarrod Everett is a chef at Berry Springs Tavern and Connor Hakes is a chef at Hilton Hotel Darwin.
As Team Northern Territory at the 2018 Nestlé Golden Chef 's Hat Award, their dessert earnt them a silver medal.
T O A S S E M B L E Using cookie cutters the same size as the mousse moulds,
cut the orange sponge into discs. With a Parisienne cutter, cut holes out of the dark chocolate mousse and insert the white chocolate mousse moulds to create two layers. Then put the mousse on top and coat using a ladle with mirror glaze.
Smear your strawberry coulis along the middle of a plate. Using a tablespoon place a line of praline across the coulis, then place mousse duo in the middle of the cross. Place your spun sugar on top of the mousses for garnish. Place dollops of ganache and orange gel dots around the plate. Then using tweezers place flower petals to garnish.